Line a slice tray with baking paperSoak raw cashews in boiling water for 30 minutes.Chop almonds, dates and water at Speed 8 for 30 seconds. Scrape down sides and process for a further 15 seconds at Speed 8.Press into base of slice pan. Wetting the spoon will stop the base sticking to the spoon.Drain the cashews. Chop the cashews, lemon juice, coconut oil, sugar and vanilla essence at Speed 6 for 15 seconds. Scrape down the sides and process for a further 3 minutes on Speed 6.Spread filling mixture evenly on top of the base. Garnish with lemon rind, and leave in the fridge for 4 - 6 hours to set.Cut into slices or squares to serve.Serves 16. Keeps 3 – 4 days.

TM essentials, just made this. Licking the bowl it certainly tastes like a winner. I swapped the sugar for 25 gm agave syrup, and found speed 6 too fast for TM5 so mixed filled for 3 minutes on sp4.5.Now to wait for four hours to eat.Thanks for posting.On a separate note, does anyone know if the spatula for TM 5 is the same as TM 31. I rarely use the spatula but needed to help this recipe and found the spatula too short ( given the bowl is a little taller). As I have 3 somewhere? Wondered if I gad the wrong one.